Production method of pressed tea seed oil

Abstract

A production method of pressed tea seed oil comprises the following steps: decorticating, selecting seeds, performing low temperature drying, frying seeds, pressing, cooling and filtering. The invention has the following advantages: (1) a smokeless roaster is used, the pipeline is heated to convey hot air into an oven, smoke is discharged through a chimney, smoke is not used to directly treat teaseeds so that the tea seeds can be heated evenly; (2) by adopting the method of firstly decorticating and secondly roasting, the harmful substances in the shells can not permeate in the tea seeds during the roasting process, the roasting time can be shortened, the energy consumption can be reduced and the energy can be saved; and (3) the benzopyrene in the tea seed oil is controlled in the national standard range.

Description

technical field [0001] The invention relates to a process method of edible oil processing, in particular to a production method of pressed tea seed oil. Background technique [0002] Camellia oil is obtained from the seeds of Camellia oleifera, and is one of the oldest edible vegetable oils in my country. Pressed tea seed oil, clear in color, fragrant in taste, high in nutritional value. The physical and chemical properties of tea seed oil are very similar to those of olive oil, but compared with olive oil, tea seed oil contains less unsaponifiable matter, which is relatively easy for human body to absorb and digest. In addition, tea seed oil also contains biologically active substances that are not found in olive oil, such as camellia glycosides, camellia saponins, tea polyphenols, etc. Among them, camellia glycosides have a cardiotonic effect, camellia saponins have a thrombolytic effect, and tea polyphenols have Lower cholesterol, prevent tumors and many other effects. ...

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional processing technology of pressing tea seed oil has the following deficiencies: 1. Use firewood or coal to directly heat the kang bed and control the temperature of the kang bed at about 80°C. The tea seeds are directly smoked and roasted, and the tea seeds are heated unevenly; 2. Toast first and then peel off the shell, causing harmful substances in the shell to penetrate into the tea kernels during the roasting process; 3. Stir-fry the seeds slowly on a low heat, and the frying time is generally controlled at 40-50 minutes. Drying requirements; 4. Benzopyrene exceeds the standard